Japanese Cotton Cheesecake problem

I've been having problem with this one recipe (below). My cakes rise so high so fast in the oven but then collapse and crack during the last 30 mins. The instruction was from you tube so I was able to see the person doing it. I can't pinpoint where did I go wrong because I've followed her instruction to a T. I've made many successful cake that require only egg white as a leaven agent. Please help because my family really like the taste of this cake so I'd like to make it more presentable.